Changes in Protein Characteristics of Minced Shrimp (Litopenaeus vannamei) Meat during Deep-frozen Storage
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Abstract:
In this study, the changes of protein characteristics of minced shrimp (Litopenaeus vannamei) meat during frozen storage were investigated. Using shrimp as the control group, the changes in pH, Ca2+-ATPase activity, hydrophobic bond, disulfide bond, water-soluble protein, salt-soluble protein, ionic bonds and sulfhydryl groups of both the minced shrimp meat and shrimp on day 0, 20, 40, 60, 80, 100 and 120 of the frozen storage were examined. With the extension of frozen storage time, the pH, hydrophobic bond and disulfide bond of both the shrimp and minced shrimp meat increased, with those of minced shrimp meat all lower than those of the shrimps (by 0.18, 3.28 mg/g and 2.64 mg/g, respectively on day 120). The contents of water-soluble and salt-soluble proteins, Ca2+-ATPase activity, total sulfhydryl groups, active sulfhydryl groups and ionic bond content of both the shrimp and minced shrimp meat decreased as the frozen storage proceeded, with the decrease for the minced shrimp smaller than that for the shrimps (those of the minced shrimp were higher than those of the shrimps by 3.62 mg/g, 12.14 mg/g and 5.73 mg/g, respectively on day 120). On day 120, the content of myofibrillar protein of the shrimps and minced shrimp meat dropped to 38.21% and 43.36%, respectively, of that of fresh shrimps. Results indicated that storing in the form of minced shrimp is more advantageous than the form of whole shrimps for frozen storage. The results of this study provides a theoretical basis for the evaluation of the protein and other physicochemical indices, and also a scientific basis for the deep processing of shrimp products.
